Apr 082009
 
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Mr. BT and I would like to wish you and your family a very happy Passover. I made a Portuguese Almond Torte from a recipe by David Leite. I had to make a few adjustments to it to make it kosher for Passover, such as unfortunately having to use margarine instead of butter and I used powdered sugar to “flour” the baking pan. It smells wonderful and I am sure it it will be a delicious addition to our Seder.

I am going to borrow a Passover greeting from my cousin and say:

As we gather together this Pesach, may we rejoice in the ritual that binds us as a People. May the celebration of this festive holiday remind us of memorable Seders of the past and inspire us to create new and meaningful rituals for retelling the story of the Exodus today. And, as we celebrate our own freedom from oppression, may we be moved to work toward alleviating the suffering of others.

WISHING YOU AND YOURS A SWEET, FESTIVE AND MEANINGFUL PESACH!

Mr. BT and Baroness Tapuzina

Bolo de Amêndoa - Portuguese Almond Torte

Serving Size: 10 to 12

Adapted for Passover from a recipe by David Leite

170g (1 1/2 sticks) unsalted butter or margarine, at room temperature

Icing sugar, for coating the pan

500g (3 cups) blanched slivered almonds

1 1/4 cups sugar

4 large yolks

2 teaspoons grated lemon zest

2 teaspoons grated orange zest

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

4 large egg whites

Icing Sugar

Position the rack in the middle of the oven and heat to 170C (350F). Grease a 10-inch springform pan with butter or margarine, line the bottom with parchment paper, and grease the paper. Coat the pan with icing sugar and tap out the excess.

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Grind the almonds and 1/4 cup of the sugar in a food processor until the consistency of fine cornmeal. Make sure the almonds are as finely chopped as possible. Add the butter or margarine and pulse to combine. Set aside.

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In the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Add the almond mixture and vanilla.

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In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft, luscious peaks. Add about one third of the egg whites to the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse a bit; that is as it should be. Sift icing sugar on top of cake before serving.

http://www.baronesstapuzina.com/2009/04/08/chag-pesach-sameach-2009/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  2 Responses to “Chag Pesach Sameach 5769”

  1. Thanks for this recipe, this was a real winner. I increased the ingredients by about twenty percent because I only had a twelve inch pan. I found that the inside was still too wet after forty-five minutes of baking, so I flipped it and cooked the underside for another ten minutes, and it came out perfect. I then coated it with melted chocolate, and nobody felt deprived that they were eating a passover dessert.

  2. I am glad you enjoyed it. It was a big hit at our seder too. I am sure the chocolate glaze was a perfect addition to the cake.

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